<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="16720" val="8169">豆腐不易碎的小窍门－－砂锅蟹味菇豆腐煲</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>10分左右						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
						<td class="relative"></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">蟹味菇</a></label></span><span class='right'></span>
					</td><td>						<span><label class="fcbm inblok">白玉韧豆腐</label></span><span class='right'></span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
						<td>&nbsp;</td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">生抽</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">蚝油</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">糖</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">葱姜碎</label></span><span class='right'>适量</span>
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					<h2>豆腐不易碎的小窍门－－砂锅蟹味菇豆腐煲的做法步骤</h2>
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													<p class="p1"><span class="fwb">1.</span> 豆腐2CM大小丁，放入盐水浸20－30分钟。</p>
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													<p class="p1"><span class="fwb">2.</span> 油热葱姜爆香，放入豆腐、蟹味菇、蚝油翻炒</p>
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													<p class="p1"><span class="fwb">3.</span> 放入生抽、糖一小勺、适量清水烧开，炖至汤汁收浓，撒入香葱碎，盛入砂锅即可。</p>
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					<h2>小贴士</h2>
					<p>豆腐易碎，怎么才能保持完整呢？<br /><br />1、豆腐放入温水中盐水中浸泡20分钟不易碎。<br /><br />2、放入淡盐水中汆烫后不易碎。<br /><br />3、炒时不用铲子搅动，拿起锅转动锅子，使豆腐在锅中转动。<br /><br />另外：<br /><br />放些牛肉末更可口。<br /><br />白玉的韧豆腐口感比北豆腐更嫩滑。<br /><br /></p>
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